Description
These Mini Chocolate Orange Cheesecakes are a delightful vegan and dairy-free treat featuring a rich cocoa biscuit base, creamy chocolate-infused cheesecake filling, and a luscious dairy-free chocolate orange topping. Perfectly balanced with vibrant orange extract and fresh zest, these cheesecakes combine indulgent chocolate flavors with a refreshing citrus twist, making them an ideal dessert for any occasion.
Ingredients
Scale
Base
- 100g gluten-free plain biscuits (or regular biscuits)
- 2 tablespoons cocoa powder
- 50g dairy-free butter or margarine
Cheesecake Filling
- 300g dairy-free cream cheese (e.g., Violife)
- 80g caster sugar
- 150g dairy-free dark chocolate
- 1/2 tablespoon orange extract
- 2 tablespoons cocoa powder
Chocolate Puddle Topping
- 100g dairy-free dark chocolate
- 20g coconut cream (thick white cream from a can of coconut milk)
- 2 teaspoons orange extract
Decoration
- Vegan chocolate orange segments
- Fresh orange zest
Instructions
- Prepare the Base: Line a cupcake tin or deep cookie cup tin with cupcake cases to get ready for the base. Melt the dairy-free butter or margarine in a small saucepan over low heat, then transfer to a heat-proof mixing bowl. Blend the biscuits and cocoa powder in a blender until fine crumbs form, then combine with the melted butter. Mix well until the texture resembles wet sand and holds shape when pressed. Press about 1 and 1/2 tablespoons into each cupcake case, compacting firmly with clean hands, then place the tin into the freezer to set while making the filling.
- Make the Cheesecake Filling: In a mixing bowl, whip the dairy-free cream cheese and caster sugar until light and fluffy using a stand mixer with a balloon whisk attachment on high speed for about 5 minutes (or use an electric hand whisk). Using a bain-marie, melt the dairy-free dark chocolate with orange extract over a small saucepan of simmering water, stirring until smooth. Remove from heat and cool slightly. Add the melted chocolate to the cream cheese mixture and whip to combine. Incorporate cocoa powder and continue whipping until the mixture is rich in color and creamy in texture.
- Assemble Cheesecakes and Chill: Transfer the cheesecake mixture into a piping bag, snip the tip, and pipe on top of the chilled biscuit bases. Smooth the tops and place the cheesecakes in the fridge to chill for at least 8 hours, preferably overnight, to set firmly.
- Prepare the Chocolate Puddle: Melt the dairy-free dark chocolate with coconut cream and orange extract in a heat-proof bowl over a small saucepan of simmering water (bain-marie), stirring until smooth. Remove from heat and allow to cool slightly.
- Finish and Decorate: Once chilled, carefully peel away the paper cases or push the cheesecakes out of the tin onto a serving plate. Spoon or drizzle 1/2 to 1 tablespoon of the cooled chocolate puddle over each cheesecake, smoothing it out gently. Grate fresh orange zest on top and place a vegan chocolate orange segment on the wet chocolate to help it stick. Serve and enjoy these elegant mini cheesecakes.
Notes
- For best results, use a loose-base cupcake tin to easily remove the cheesecakes without breaking.
- You can substitute regular biscuits if gluten-free is not needed, but the texture may vary slightly.
- Whipping the cream cheese mixture thoroughly ensures a lighter and creamier texture for the cheesecake filling.
- Chilling the cheesecakes overnight helps them set properly and enhances the flavors.
- The orange zest and chocolate segments add both flavor and attractive presentation to the finished dessert.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
Keywords: vegan cheesecake, chocolate orange cheesecake, dairy-free dessert, gluten-free dessert, mini cheesecakes, no-bake cheesecake
